Life-Changing Whole Wheat Banana Granola Pancakes [Vegan]

Today I present to you: LIFE CHANGING BANANA GRANOLA PANCAKES.

They’re made with whole grains, are egg-free (hence vegan-friendly), and strike the perfect balance between dense banana bread and fluffy pancakes with an out-of-this-world crunch from granola, stirred right into the batter.

They’re life-changing, I tell you.

I know that may seem a little overly dramatic, but, seriously, these pancakes are my current obsession.

What started as a fun way to add a little crunch into my pancakes has turned into a new reason to keep ripe bananas and excess granola laying around at all times, since I’ve been known to eat these pancakes at all hours of the day. 

It all starts with bananas, mashed together with a little maple syrup and melted coconut oil, mixed with vanilla and cinnamon, then turned into a batter with flour + baking powder. Generous handfuls of granola get stirred in (along with some extra nuts, if your granola is lacking them and you’re into it!) and the pancakes get cooked in coconut oil until golden and fluffy. 

Served with extra bananas and granola on top, with a big dollop of whipped cream or greek yogurt, with a generous drizzle of your favorite nut butter, or just as is with a little butter and maple syrup, these pancakes don’t disappoint.

If crunchy granola-filled whole grain banana pancakes sound like something you’d be into, these pancakes will definitely become your new favorite. They’re made in 1-bowl, take just minutes to make, and are the best way to get your pancakes and granola fix at the same time. 

If you make them, let me know what you think! Leave a comment below, or take a picture of your Life Changing Banana Granola Pancakes and share it with me on Instagram! I love seeing my recipes in your kitchen. 

Life-Changing Whole Wheat Banana Granola Pancakes [Vegan]

2018-10-21 06:48:12

Serves 4

These pancaked are made with whole grains, are egg-free (hence vegan-friendly), and strike the perfect balance between dense banana bread and fluffy pancakes with an out-of-this-world crunch from granola, stirred right into the batter.

Save Recipe

Print

Total Time

15 min

Total Time

15 min

Ingredients

1. 1 large, ripe banana (the more spots, the better)
2. 1 Tablespoon maple syrup
3. 1 Tablespoon virgin coconut oil, melted
4. 1 teaspoon vanilla extract
5. 1 cup milk of choice (coconut, almond, cow's- they all work here!)
6. 1 1/4 cups white whole wheat flour*
7. 1 Tablespoon baking powder
8. 1/2 teaspoon sea salt
9. 1 teaspoon cinnamon
10. 1 cup your favorite granola (or 3/4 cup granola + 1/4 cup chopped nuts, if yours isn't very nutty)

Instructions

1. 1. Place a large skillet on the stove over medium-low heat.
2. 2. While skillet heats, place banana, maple syrup, coconut oil, vanilla, and milk into a mixing bowl and mash with a fork or potato masher until banana is mashed and fully combined with the milk. Add all remaining ingredients, including granola, and stir to combine.
3. 3. Increase the heat on the skillet to medium, add a drizzle of coconut oil, butter, or ghee, and scoop batter using a 1/4 cup dry measuring cup onto the pan. Cook pancakes for 3-4 minutes per side, until deep golden, then flip and cook another 3-4 minutes. Repeat until all pancakes are cooked.
4. 4. Serve as is, with butter and syrup, a drizzle of nut butter, a dollop of yogurt or whipped cream, extra granola, banana slices, etc. Eat warm, or let cool completely and store in the fridge for up to 5 days; we like to reheat leftover pancakes in the toaster for a quick + easy breakfast!

Notes

1. *White whole wheat has a more mild flavor and texture compared to traditional whole wheat flour. If you can't find it, sub equal parts all-purpose and regular whole wheat. Likewise, a GF all-purpose blend should work well here to keep these gluten-free, if needed!

By Chelsea Colbath

Baked Greens https://www.bakedgreens.com/